Tandoori Scallops

This dish was served at Saffron at Chapel Hill, in North Carolina. The intense heat of the Tandoori oven is ideal for the quick, high temperature sear required for scallops. They were done perfectly and the red marinade penetrated only partially through the scallops so when cut in half the cross-section had a red outer ring and a white center.

The green sauce was lively and spicy but not particularly hot. The dish is possibly the best Indian seafood I have ever enjoyed!